Easy Pea Soup

By lorik

One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.

Nigella Lawson

Ingredients

• 1 1 1 tablespoon garlic-infused oil
• 2 2 2 scallions, finely sliced
• 4 4 10-ounce cups (two 10-ounce packages) frozen peas
• Chicken or vegetable stock concentrate (powder, paste or cube)
• 2 to 3 2 to 3 3 tablespoons grated Parmesan cheese

Details

Servings 2
Adapted from NYTimes.com

Preparation

Step 1

Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.

Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.

Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.